Hey Food Tubers!
Welcome to the Dumpling Sisters kitchen.
Now Chinese New Year is just around the corner, so we're making some delicious pot stickers.
Pan fried dumplings that look like little nuggets of gold.
Legends says that they will bring good fortune if eaten on New Years Eve.
Our pot stickers have a juicy pork filling and we whip up a fab dipping sauce to go with
them too!
So let's get started.
First up dumpling wrappers, now these are so ridiculously easy that you'll never have
to buy them from the shop again.
And with 300 grams of flour, goes a good pinch of salt and 220mls of boiling water to bring
it all together.
Now this is a neat little trick to stop them getting too sticky.
But do take your time because the dough is scorching hot!
Try getting your chopsticks in there too, think of them as useful tools to get you from
kitchen to dinner table.
Now to work on those arm muscles!
knead the dough for about 10 minutes until silky smooth.
Now before we let this baby rest we're going to hcop it into two and then form each into
a bagel.
This is our little tip to get all the pot stickers the same size.
Don't try that at home!
Now while the dough's resting we're going to get started on our filling.
So here we have some lovely pork shoulder.
We're going to mince it up ourselves even though you can use pork mince.
Because that's the way that Mum taught us and it's always made for a scrumptious filling.
Give it a good bash up with your cleaver, 300 grams of pork shoulder should make 32
dumplings.
To tenderise the meat we're just going to chuck in a little bit of baking soda and corn
flour.
These two are magic ingredients in the Chinese kitchen, Baking soda breaks down the tough
proteins in meat while the corn four creates a velvety mouth feel.
Salt, sugar and a wee bit of white pepper.
To plump everything up we're just going to chuck in some water, bit of salsing rice wine.
Dark soy, light soy and sesame oil.
Then just grab your chopsticks and give it a good mix.
And to make our dumplings a complete meal we're going to chuck in a wee bit of leafy
bok choi as well.
And just to finish it off we're going to chuck in some garlic and ginger and of course as
always spring onion a staple in the Chinese Kitchen.
Mix it up in one direction just to make sure that everything binds together so we get a
lovely bite when we sink our teeth into those dumplings.
Right, these babies are ready to go!
Through the middle, line the halves up and keep dividing until you get 16 pieces.
There you have it a little army of identical dough pieces.
Place a piece cut side up, flat onto your palm and we;ll get on with turning these into
dumpling wrappers.
Now I'm going to use a rolling pin, the skinnier the better.
If you're right handed that#s where your rolling pin will be, here we go.
Roll, twist with your left hand, roll, twist with your left hand, roll, twist, roll, twist,
roll twist, roll, twist.
And just keep going!
Time to get our wrap on.
SO start by making a cradle for your hand with the dumping wrapper then grab some filling
and pop it in the middle.
Smooth down the top, then fold it over with your thumb In the middle.
Give it a wee pinch at the end before guiding it over and folding it over with your thumb
and index finger.
And again, and again, making sure to pinch as you go along.
All the way until the end.
When you're left with a lovely crescent shape!
Should we do like ghost?
This is good for date night.
Perfect for date night.
You mean look longingly into each others eyes?!
Ha!
Put your thumb in there!
Get a frying pan with a tight fitting lit over medium heat and a splash of veg oil.
Let's get these bad boys in.
Nestle them in really tight around the pan.
Big spoon, little spoon.
When the bottoms are golden like this, pour on water and cover.
While the dumplings are cooking we're going to make out the easiest dipping sauce of all
time.
First, sesame oil, then we've got some light soy sauce, generous with that one.
And just to finish off, a nice blob of chilli oil.
So chuck that in.
I like that quite spicy.
Done.
Ohh yum!
Right, these are done when the water's all gone.
Just remember to put those golden bottoms on show.
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and the Dumpling Sisters too!
We'd love to have ya!
So that's it guys, our perfect potstickers.
A must have for Chinese New Year's Eve because they bring prosperity and good luck and we
love eating them in a huge pile like this.
And don't forget that glorious sauce!
Oh yum!
Thanks so much for watching guys and happy new year!